Broccoli

Is dressed in the same way as cauliflower.

Brussels Sprouts Choux De Bruxelles

à la Francaise are dressed with alternate layers of a white sauce with cream and grated cheese, covered with breadcrumbs and hard-boiled yolk of egg, and garnished with croûtons.

à la Maître are boiled, and served in Maître d'hôtel d'hôtel sauce.

sautes are saute in butter with lemon, etc.

Cabbage Choux

à la Hollandaise is finely chopped, and cooked with butter and slices of apples. à la Lilloise is chopped, and cooked in butter, with onion and spice. en surprise, the heart is cut out, it is filled with sausage meat and boiled chestnuts, and stewed. farcis, the heart is cut out, and a stuffing of sausage meat put between each leaf; it is braised, and served in the sauce.

Cardoons Cardons

à l'Alphonse are boiled, cut in slices, and dressed with peas in white sauce, garnished with little rolls of fried bacon and watercress.

à l'Espagnole are boiled, and served in a rich brown sauce with wine.

à l'Italienne are boiled, covered with breadcrumbs and grated cheese, sprinkled with melted butter, and browned. If the grated cheese is omitted, they are called au gratin.

Cardons

à la moutarde are boiled, and served in mustard sauce. à la moëlle are stewed, and served with beef marrow spread on pieces of toast. au jus are stewed, and served in brown sauce. au velouté are served in Velouté sauce.

Purée de cardons is a purée of cardoons with cream, aux croûtons garnished with croûtons.

Carrots Carottes

à la Béchamel are boiled, cut in shapes, and served in Bechamel sauce, garnished with croûtons.

à la Carita are stewed and glazed, and served cold in a border of green aspic, garnished with aspic.

à la Flamande are served in a tomato sauce, garnished with pieces of cooked tomatoes on croutons.

à l'Indienne are served in a curry sauce with a border of rice.

à la Lilloise are cut in oval shapes, and served on a border of mashed turnips, with alternate croûtons of fried bread, and white sauce with chopped capers and parsley.

à la Maiden are stewed, and served in a vol-auvent with slices of beef marrow, capers, and a rich brown sauce.

à la ménagere are cut in slices, and served in a white sauce with wine and herbs.

à la poulette are glazed, and served in Poulette sauce.

au sucre are mashed, and dressed with milk, sugar, and eggs, the top sprinkled with sugar.

Carottes aux petits pois are cut in dice and served with peas in a white sauce. Petites carottes, or are young carrots stewed in white Carottes nouvelles, sauce with cream. Stewed and à la creme glazed, they are glacées.

Cauliflowers Chouxfleurs

à la Piémontaise are served in a white sauce with grated cheese.

à la Reine are served in a rich white sauce with chopped ham.

à la sauce are served with white sauce; sauce au beurre - with butter sauce.

au gratin, or au are masked with a white sauce with Parmesan grated Parmesan, breadcrumbed and browned. Marinade de choux- is cauliflower divided in pieces, fleurs masked with white sauce, dipped in batter and fried. Souffle de choux- is composed of pieces of cauliflower fleurs a la in layers with slices of raw tomato,

Baronne covered with cheese souffle mixture, and baked.